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Chef Lauren’s Vegetable Cake

October 2018

Chef Lauren is legendary, her high tea’s are always a highlight of most stays. Recently Chef decided to try out this new invention and trust us when we say it is deliciously healthy! 


Vegetable Cake 

  • 125g beetroot, peeled and coarsely grated
  • 125g baby marrow, coarsely grated
  • 250g Carrots, coarsely grated
  • 1 can (400g) pineapple crushed, drained
  • 80ml buttermilk/maas
  • 500g sugar
  • 375ml cooking oil
  • 5 ml Vanilla essence
  • 3 eggs
  • 200g toasted macadamia nuts, coarsely chopped
  • 750g Cake flour
  • 5ml (1t) bicarbonate soda
  • 10ml (2 t) baking powder
  • 5ml (1t) salt
  • 5ml (1t) cinnamon ground
  • 2ml (½ t) ground ginger
  • Pinch of cloves

Cream Cheese Icing:

  • 460g full fat cream cheese
  • 180g sifted icing sugar

Garnish:

  • 1-2 Baby marrows/carrots/beetroot/pineapple, cut into ribbons with a vegetable peeler
  • Roses/edible flowers for garnish

*I normally dry out my thinly peeled vegetable garnish in a low oven 70 °C for about 2 hours, until dry and crisp. Or you can use freshly peeled and sliced vegetable.

For the Cake:

  • Preheat the oven to 160°C and line 2 cake tins with baking paper.
  • Mix the vegetables and pineapple with the buttermilk, sugar, oil, vanilla, eggs and nuts in a large bowl.
  • Sift the flour and remaining dry ingredients together and stir in the wet ingredients.
  • Divide the mixture between the prepared tins and bake for 30 -35 minutes until golden brown or until the skewer inserted in the middle comes out clean.
  • Let the cakes cool slightly in the tins then turn them out.  If you want a flour layer cake, cut each cake in half horizontally.

For the icing:

  • Lightly beat the cream cheese. Sift in the icing sugar.  Stir it through quickly and ice the cake.
  • Garnish with Vegetables and fresh flowers.


Enjoy and let us know your thoughts

Chef Lauren Adendorff